Eggnog Banana Pie

Ingredients:
32 reduced-fat vanilla wafers
3 bananas, divided
1/4 plus 1/8 teaspoon ground nutmeg, divided
2 cups fat-free milk
1 package (8 ounces) reduced-fat cream cheese
1 package (4-serving size) sugar-free instant vanilla pudding and pie filling
1 /2 teaspoon brandy extract
1 cup thawed frozen fat-free nondairy whipped topping

Directions:
Line bottom and side of 9-inch pie pan with vanilla wafers. Slice two bananas and arrange evenly on top of wafers. Sprinkle with 1 /4 teaspoon nutmeg; set aside.

Place milk, cream cheese, pudding mix and brandy extract in food processor or blender; process until smooth. Stir in whipped topping. Spoon mixture evenly over bananas; sprinkle with remaining 1/8 teaspoon nutmeg. Cover with plastic wrap and refrigerate until ready to serve (no longer than four hours). Just before serving, slice remaining banana and arrange decoratively on top of pie plate.

Recipe makes eight servings.

Nutrition information per serving:
Calories: 214
Total fat: 7g
Saturated fat: 4g
Protein: 6g
Carbohydrate: 33g
Cholesterol: 14mg
Sodium: 297mg
Fiber: 1g
Dietary Exchanges: 2 Starch, 1-1/2 Fat